White Bass Maître D'hôtel Recipe

White Bass Maître D'hôtel Recipe

This white bass recipe pairs perfectly with the maître d'hôel sauce

Prep time: 15 minutes
Cook time: 10 minutes


  • 3 pounds white bass fillets
  • 1 teaspoon black pepper
  • 1 teaspoon chopped fresh dill
  • 1 lemon, cut in wedges
  • ½ cup butter
  • 2 tablespoons chopped parsley
  • 1 teaspoon chopped fresh tarragon or ½ teaspoon dried tarragon
  • 2 ½ teaspoons salt
  • ¼ teaspoon white pepper
  • 1 tablespoon lemon juice


1. Season fillets with 2 teaspoons salt and 1 teaspoon black pepper.

2. Place in a single layer in a broiling pan or baking dish. Cook under the oven broiler, 6 inches from heat, 5 minutes or till slightly brown.

3. Turn and heat 3 to 5 minutes more, until fish flakes when fork-tested.

4. Serve on a hot platter with sauce on top.

5. To make ½ cup of Maître d'hôtel sauce, melt butter in a saucepan, and stir in parsley, tarragon, salt and white pepper.

6. Beat in, drop by drop, the lemon juice. Use at once.

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